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AGRICULTURE 

REFERENa 

SERVICE 


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Cornerstone  Club 


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COMPILED  BY  THE  MEMBERS  OF 

THE  CORNERSTONE  CLUB 

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SEHVICI 


SALAD  /a6- 


cup    ta 


Palace  Salad. — Two  cups  canned  pineapple,  one  cup  tart  >{igR 
apples,  one  cup  celery,  three  pimientos.  Toss  together  lightly  refeh 
Let  stand  half  hour.  Add  half  cup  mayonnaise  dressing  and  SS?- 
one-half    cup    cream    whipped    stifif. 

MRS.    PARCE. 

Salad  Dressing  (One  Quart). — Eight  tablespoonfuls  melted 
butter,  two  tablespoonfuls  flour,  eight  tablespoonfuls  sugar, 
one  teaspoonful  salt,  two  cups  milk.  Cook  in  double  boiler 
until  thick,  then  add  one  cup  weak  vinegar,  two  teaspoonfuls 
mustard    and   cook    again. 

MRS.    W.    J.    TAYLOR. 

Peach  and  Pineapple  Salad. — One  can  peaches,  one  can 
pineapple,   half  pint   whipping  cream   and   lettuce. 

Dressing  for  Salad. — Two  eggs  beaten  together,  four  table- 
spoonfuls vinegar.  Put  eggs  and  vinegar  in  double  boiler  and 
cook  until  thick.  When  cold  put  in  a  pinch  of  mustard  dis- 
solved in  a  little  milk.  :  When  ready  for  use,  whip  cream  stifif 
and  put  in  dressing.  Then  put  in  the  diced  pineapple.  On 
lettuce  leaf,  put  half  a  peach  and  fill  with  the  dressing.  Serve 
with    Baronet    biscuit. 

MRS.    W.    F.    MARTIN. 

Salad. — Three  medium  sized  cucumbers  soaked  in  slightly 
salted  water,  one  good  sized  apple,  three  sour  pickles,  two 
pimientos.  Dice  apples  and  cucumbers  into  a  medium  dice, 
and  the  pickles  and  pimientos  into  small  dice.  Mix  with 
mayonnaise    and    put    on    lettuce. 

MRS.    WARD    ESTERLY. 


MEAT 

Salmon  Loaf. — One  can  salmon  (or  one  pint  boiled  salmon), 
break  with  fork,  add  one  cup  cracker  crumbs,  two  table- 
spoonfuls melted  butter,  two  beaten  eggs,  salt,  and  red  pepper. 
Boil  in  buttered  mould  one  hour.  Turn  out  and  slice  when 
cold.      Garnish   with   hard   boiled    o.^^  and   serve   with   lemon. 

MRS.     FRANK    BROWN. 

Meat  Loaf. — Thirty  cents  round  steak  (ground),  one  egg 
unbeaten,  one-third  cup  cream  of  wheat,  one  and  half  cups 
hot  water,  one  tablespoonful  salt,  chopped  onion,  sage,  pepper 
to  taste,  one  large  tablespoonful  butter.  Bake  in  loaf  tin  in  slow 
oven    forty-five    minutes. 

MRS.   F.  W.   LEWIS. 


M885653 


Mutton    Chops    Escalloped    Potatoes    en    casserole. — Fill    a 

buttered  baking  dish  three-fourths  full  with  alternate  layer 
thinly  sliced  potatoes  and  cracker  crumbs.  Add  to  each 
layer  a  sprinkling  of  salt  and  cover  the  whole  with  milk. 
Spread  the  mutton  chops  over  the  top.  Bake  in  a  moderate 
oven  one  hour  covered  and  one  hour  uncovered.  The  meat 
gravy  will  permeate  the  entire  dish.  Serve  from  baking  dish. 
Left  over  chops  may  be  used  in  the  same  way,  substituting 
the   meat  gravy   for   part   of   the   milk   used. 

MRS.    C.    M.    HARING. 

Cheese  Ramekin. — ^Two  tablespoonfuls  butter,  three  table- 
spoonfuls  flour,  one  pint  milk,  salt  and  pepper,  three  eggs 
separated,  three  cups  grated  cheese,  pinch  of  soda.  Make  a 
white  sauce  of  the  butter,  flour  and  milk  and  let  cool.  Beat 
the  yolks  of  eggs,  and  add  to  the  above;  then  add  cheese 
and  soda.  Stir  all  together.  Beat  the  whites  of  eggs  stiff  and 
fold  in  carefully.  Bake  in  a  moderate  oven  twenty  to  twenty- 
five   minutes.     This    will    serve    eight   people. 

MRS.    GEORGE   E.    BURLINGAME. 

Tenderloin  Sole. — Soak  tenderloin  in  lemon  juice  one  half 
hour.  Dip  in  one  beaten  egg,  roll  in  bread  crumbs,  fry 
brown    in    hot    fat. 

MRS.   C.   W.    FENDER. 

Shrimps  a  la  Ramikins. — Half  pound  shrimps  (weighed  after 
picked),  one-third  package  corn  flakes,  one  egg,  half  cup  milk, 
a  little  tomato  catsup,  Worcestershire  sauce  and  kitchen 
bouquet.  A  pinch  salt  and  two  tablespoonfuls  melted  butter. 
Stir  all  together  and  bake  in  ramikins  with  sliced  lemon  on 
top   for   fifteen   or  twenty  minutes. 

MRS.   C.   L.   ROADHOUSE. 

Round  Steak  with  Carrots  and  Onions. — Take  a  piece  of 
upper  round,  steak  at  least  an  inch  thick.  Rub  with  salt  and 
Worcestershire,  a  half  cup  flour  (Cut  into  it  by  gashing  both 
sides).  Then  brown  on  both  sides  with  hot  fat  or  oil.  Have 
small  whole  onion  and  French  carrots  partly  cooked  in 
salted  water.  Place  these  about  the  steak  in  the  skillet  or 
large  casserole.  Add  sufficient  water  or  stock  to  cover. 
Cover  the  utensil  tightly  and  cook  in  a  very  slow  oven 
about  an  hour,  turning  the  vegetables  once  to  brown  gn 
both  sides.  When  ready  to  serve  there  will  be  a  rich  brown 
gravy  all  ready  made.  Dumplings  added  fifteen  minutes 
before    serv^ing    make    an    agreeable    change. 

MRS.    W.    R.    PATTON. 
2 


Tetley's  Tea  Parties 

are  getting  very 
large  just  now,  but 
we  have  room  for  all. 


^'Virtue  has  Its 
Own  Reward" 


The  Virtue  in 

TETLEY'S  TEA 

rewards  those  who 

drink  it. 


PACIFIC  COAST  OFFICE 

JOSEPH  TETLEY  &  CO.,  Inc. 

RANDOLPH  MARTIN,  Manager 
112   Market   Street  San  Francisco,  Cal 


Tamale  En  Casserole. — Line  a  casserole  or  pan  with  plain 
white  corn  meal  mush.  Take  about  pint  cooked  tamatoes  and 
mix  with  them  half  teaspoonful  of  good  tamale  pepper  and 
salt  to  taste,  also  a  suggestion  of  garlic.  Mix  this  with  some 
of  the  mush  that  has  been  reserved  and  put  into  the  casserole. 
Stuflf  full  of  ripe  olives  and  pieces  of  chicken  or  meat.  Cover 
with  the  remainder  of  plain  mush,  put  on  the  lid  and  steam 
for    three   hours. 

MRS.   A.    H.   BRANDT. 

Souffle  (Meat). — One  pint  chopped  cooked  meat  (Lamb 
is  nicest),  one  tablespoonful  parsley  chopped,  two  very  small 
onions,  half  cup  bread  crumbs,  two  eggs  (whites  and  yolks 
beaten  separately).  Make  a  white  sauce  of  one  teaspoonful 
flour,  one  pint  sweet  milk  cooked  until  smooth.  Pour  the 
cream  sauce  over  mixture,  leaving  the  white  until  the  last. 
Set  in  a  pan  of  hot  water  and  bake  about  thirty  minutes  in 
a   medium   hot   oven. 

MRS.    PHILLIP    CHUBB. 

Spanish  Beans. — Two  cups  small  pink  beans,  ten  cents  salt 
pork.  Soak  beans  over  night,  pour  off  water  and  barely  cover 
with  fresh  water;  add  saft  pork  cut  in  small  pieces,  boil 
until  the  pork  is  tender.  Chop  one  small  onion,  add  one  clove 
garlic,  brown  in  one  tablespoonful  olive  oil.  Add  one  teaspoon- 
ful of  Gebhardt's  Chilli  powder,  one  tablespoonful  Worcester- 
shire  and   add  to   the   beans,   then    add   one    can   tomatoes. 

N.  B. — Do  not  substitute  any  other  chilli  powder  and  in 
adding  water  to  beans  the  top  of  beans  must  be  above  water, 
or  they  will  not  absorb  all  of  the  tomatoes.  Cook  over  very 
slow   fire   four   hours.     Add    salt   if   needed. 

MRS.  PHILIP  S.  DICKINSON. 

Correct  Sauces  for  Meat.— >Roast  Beef —  Grated  Horse- 
radish. Roast  Veal — Tomato  or  horseradish  sauce.  Roast 
Mutton — Currant  Jelly.  Roast  Pork — Apple  Sauce.  Roast 
Lamb — Mint  Sauce.  Roast  Turkey — Chestnut  Dressing  and 
Cranberry  Jelly.  Roast  Venison — Grape  Jelly  or  Black  Currant 
Jelly.  Roast  Goose — Tart  Apple  Sauce.  Roast  Quail — Celery 
Sauce  and  Currant  Jelly.  Roast  Chicken — Bread  Sauce.  Fried 
Chicken — Cream  Gravy  and  Corn  Fritters.  Roast  Duck- 
Orange  Salad.  Cold  Boiled  Tongue — Sauce  Tartare  or  Olives 
Stuffed  with  Peppers.  Corn  Beef — Mustard.  Lobster  Cutlet 
—Sauce  Tartare.  Fresh  Salmon — Cream  Sauce  and  Green 
Peas. 

MRS.    C.    E.    BURKE. 


S.  J.  SILL  COMPANY 

BERKELEY'S  BEST  PROVIDERS  OF 

Groceries,  Fresh  Fruits,  Vegetables,  Etc. 

Home  Made  Cakes,  Bread,  Delicacies 
and  Kitchen  Utensils 

SHATTUCK  AVENUE   AT   ALLSTON   WAY 

BERKELEY.  CALIFORNIA 

Private  Exchange  Connecting 
PHONE  BERKELEY  5204  All  Departments 

Phone  Berkeley  6735  ORDERS    SOLICITED 

THE  IDEAL  MARKET 

F.  J.  KOCKRITZ,  Proprietor 

Choice  Fresh  and  Smoked  Meats 

FISH    AND    POULTRY 

1677  SHATTUCK  AVENUE  BERKELEY,  CAL 

ALMA  G.  VASS  ETHEL  F.  ANDERSON 

...THE  DESIGNERS... 

Cordially  Invite  You  to  Visit  Their  Craft  Shop  Where 

You  will  Find  Embroidered  Things. 

ALSO   ATTRACTIVE  CHRISTMAS   SUGGESTIONS 

STAMPING        STENCEUNG        PERFORATING 


2708  RUSSEL  ST.  AT  COLLEGE  AVENUE 

PHONE  BERKELEY  1729  BERKELEY.  CALIFORNIA 

5 


Sweet  Breads  (An  Entree). — Fifty  cents  sweetbreads  and 
ten  cents  brains.  Serves  six.  Throw  sweetbreads  and  brains 
into  pan  of  salty  tepid  water  and  let  stand  one  hour  or  more. 
Skin  and  separate  sweetbreads  and  put  into  pan  of  cold 
water  with  half  clove  garlic,  one  piece  celery  cut  fine,  two 
small  red  peppers,  dried,  and  let  come  to  a  boil  on  very  slow 
fire.  Boil  twenty  minutes,  on  simmerer  and  put  in  brains  for 
last  four  minutes.  Have  can  of  small  French  mushrooms 
opened  and  liquid  put  in  cup.  After  sweetbreads  and  brains 
have  cooked,  drain  (saving  liquid).  Put  two  tablespoonfuls 
butter  in  a  pan  to  brown  and  thicken  with  two  tablespoonfuls 
flour,  thin  this  with  sweetbread  liquor  and  add  liquor  of 
mushrooms,  or  as  much  as  needed.  Put  mushrooms  in  and 
cook  three  or  four  minutes,  then  add  sweetbreads  and  brain. 
Serve  on  toast  or  patty  shells.  This  can  be  made  the  day 
before   and    heated  up    in    a    double   boiler   at    serving   time. 

MRS.    INEZ    S.    DAM. 


CAKE 

Mocha  Cake. — Two  cups  sugar,  half  cup  butter,  cream 
together;  two  well  beaten  eggs,  three  and  half  cups  flour 
(measured  after  sifting),  three  level  teaspoonfuls  baking 
powder,    one    cup    milk. 

Filling. — Two  cups  powdered  sugar,  half  cup  butter  creamed, 
three  tablespoonfuls  coffee,  half  teaspoonful  vanilla,  one  table- 
spoonful    ground    chocolate. 

MRS.    W.    H.    CONNER. 

Sponge  Cake. — One  cup  sugar,  two  eggs  (well  beaten),  one 
teaspoonful  baking  powder,  sifted  in  one  cup  flour.  Stir  well, 
then  stir  in  one-third  cup  boiling  water,  bake  quickly.  Makes 
two   layers, 

MRS.  T.  H.   GOODSPEED. 

Devil's  Food  Cake. — Half  cup  butter,  one  cup  sugar,  yolks 
two  eggs,  half  cup  grated  chocolate  melted  in  two  tablespoon- 
fuls boiling  water,  two-thirds  cup  sweet  milk  with  one  level 
teaspoonful  soda  dissolved,  two  cups  flour  with  one  teaspoon- 
ful baking  powder,  lastly  add  one  teaspoonful  vanilla  and 
well  beaten  whites  of  two  eggs.  Mix  chocolate  with  sugar, 
butter,    milk,    and    the    yolks    of    eggs. 

Filling. — One  and  half  cups  powdered  sugar,  one  large 
tablespoonful  butter  creamed  together,  two  tablespoonfuls 
cream   or  milk. 

Frosting,  Ordinary  boiled  frosting. — One  cup  sugar,  three 
tablespoonfuls  boiling  water.  Cook  five  minutes  and  beat  into 
the  white   of   one   egg   well   beaten. 

MRS.    JESSIE    WILLIAMSON.   : 

6 


Craft  Cake. — One  cup  sugar,  two-thirds  cup  butter,  one  cup 
Karo  corn  syrup,  two  eggs,  one  cup  milk,  half  teaspoonful 
soda,  one  teaspoonful  baking  powder,  three  cups  flour,  spices 
and  chocolate  if  desired.  A  few  raisins  cut  in  small  pieces, 
a  few  currants,  a  little  citron,  orange  peel  and  a  few  dates 
cut  into  small  pieces  (in  place  of  these,  fresh  fruits,  as 
cherries,  may  be  used).  Spices  and  chocolate,  if  desired,  may 
be  added.  Cream  the  butter  and  sugar,  add  the  beaten  eggs, 
then  the  syrup  with  soda.  Put  the  fruit  into  the  flour,  stir 
all  together  and  bake  in  a  moderate  oven  in   a  funnel  pan. 

MRS.    J.    W.    FERGUSON. 

Swedish  Sponge  Cake. — ^Whites  four  eggs  beaten  stiff,  half 
cup  sugar.  Beat  two  minutes  by  the  clock.  Yolks  four  eggs, 
add  half  cup  sugar  and  beat  three  minutes.  Beat  altogether 
three  minutes  and  add  half  cup  potato  flour,  one  teaspoonful 
baking   powder,    pinch   salt,    flavor   and    bake    fifteen    minutes. 

MRS.    C.    A.    HORNER. 

Ginger  Bread. — One  cup  soft  fat  (butter,  lard,  etc.),  one  cup 
molasses,  one  cup  sugar,  one  tablespoonful  soda,  two  table- 
spoonfuls  cinnamon,  half  tablespoonful  cloves,  one  tablespoon- 
full  ginger,  one  cup  boiling  water,  two  eggs,  four  and  half 
cups  flour,  one  teaspoonful  salt.  Melt  butter  and  mix  with 
sugar  and  molasses,  add  beaten  eggs  and  boiling  water.  When 
cool,  add  flour  and  other  dry  ingredients.  This  batter  can 
be  kept  two  weeks  so  one  can  have  hot  ginger  bread  when 
desired. 

MRS.    FALLIS. 

Chocolate  Cake. — Yolk  one  egg,  one  cup  sugar,  cream 
together.  Melt  two  squares  unsweetened  chocolate  and  a 
scant  tablespoonful  butter,  one  cup  sweet  milk,  one  scant 
teaspoonful  soda,  one  and  half  cups  flour.  Use  white  of  egg 
for    frosting.      Bake    in    two    layers. 

MRS.   A.   H.    POTBURY. 

Chocolate  Cookies. — Half  cup  ?ugar,  quarter  cup  melted  but- 
ter, one  egg  unbeaten,  one  cup  flour,  half  cup  chopped  nuts, 
half   cup    chocolate    (raisins,    dates    or   prunes    may   be    added). 

Chocolate  Cakes. — Two  whites  of  eggs,  one  cup  powdered 
sugar,  one  teaspoonful  cinnamon,  one  tablespoonful  ground 
chocolate,  one  cup  bread  crumbs,  one  teaspoonful  vanilla. 
Beat  white  of  eggs  to  thick  froth,  add  sugar  gradually,  mix 
chocolate,  cinnamon  and  crumbs  together  and  add  these  to 
eggs,  add  vanilla  and  beat  all  together  well.  Drop  from  a 
teaspoon  onto  a  well  greased  baking  sheet  and  bake  in  a 
moderate    oven.      Very    much    like    macaroons. 

MRS.    ARCH    MACDONALD. 


Dutch  Coffee  Cake. — Prepare  the  following  filling  first: 
One  and  one-quarter  cups  light  brown  sugar  (rolled  and 
sifted),  one  tablespoonful  melted  butter,  one  and  half  tea- 
spoonfuls  cinnamon,  two  tablespoonfuls  flour,  three-quarters 
cup  chopped  raisins,  three-quarters  cup  coarsely  chopped  nuts, 
mix   all   together    (Do   not   cook). 

Then  make  following  cake:  Beat  two  eggs,  add  to  them 
one  cup  milk.  Into  sifter,  put  three  level  cups  flour  (meas- 
ured after  sifting),  one  level  cup  sugar,  three  teaspoonfuls 
baking  powder,  pinch  salt.  Sift  together  in  large  bowl,  add 
milk  and  eggs,  beat  well  and  then  add  four  large  tablespoonfuls 
melted  butter,  a  few  drops  vanilla.  Beat  well  and  then 
put  half  the  quantity  into  a  long  pan,  spreading  well  over 
the  bottom.  Sprinkle  half  the  filling  over  that,  then  the 
remainder  of  cake  dough  and  last  the  remainder  of  filling. 
Bake  thirty-five  minutes  in  a  moderate  oven.  Test  with  a 
straw   before    taking    out    of    oven. 

MRS.    H.    J.    McNULTY. 

Fruit  Layer  Cake. — Three-quarters  cup  butter,  one  and  half 
cups  sugar,  half  cup  New  Orleans  molasses,  one  cup  milk, 
three  well  beaten  eggs,  half  cup  coarsely  chopped  raisins, 
one  level  teaspoonful  cinnamon,  quarter  teaspoonful  cloves, 
half  teaspoonful  nutmeg,  half  teaspoonful  lemon  extract,  two 
teaspoonfuls  baking  powder,  three  cups  flour  (level,  measured 
before  sifting),  pinch  salt.  Put  paper  on  tins.  This  makes 
three    very    large    layers. 

Filling  (Should  be  prepared  and  cooled). — Into  a  double 
boiler  put  one  teaspoonful  butter,  level  tablespoonful  flour, 
pinch  salt,  cream  together.  Add  juice  and  grated  rind  one 
orange,  grate  one  large  tart  apple,  a  little  of  the  rind  of  one 
lemon  and  teaspoonful  juice.  Stir  all  together  until  hot 
and  then  add  three-quarters  cup  sugar  and  lastly  one  well 
beaten  egg.  Cook  until  the  right  consistency  to  spread  be- 
tween  the   layers.      Make   a   thin    icing   for.^op. 

A^RS.    R.    Y.    HILL. 

White  Cake. — One  cup  sugar,  half  cup  butter  (scant),  half 
cup  milk,  one  and  half  cups  flour  with  two  teaspoonfuls 
baking  powder,  whites  three  eggs,  beaten  stiff  and  added  last, 
one    teaspoonful    flavoring.      Bake    in    three    layers. 

Chocolate  Filling. — One  and  half  cups  powdered  sugar, 
two  tablespoonfuls  butter,  cream  together,  mix  with  two  or 
three  tablespoonfuls  ground  chocolate,  dissolved  in  two 
tablespoonfuls  milk  melted  over  boiling  water,  add  half  tea- 
spoonful  vanilla. 

MRS.    ARTHUR    BANKER. 
8 


THE  HOUSE  OF  HINK^S 

Established  to    make    it    Unnecessary    for    the 

Women  of  Berkeley  to  go  Elsewhere 

to  do  their  Shopping 

TRY  HINK^S  FIRST 

J.  F.  HINK  &  SON,  Inc. 

SHATTUCK  AT  KITTRIDGE 

PHONE  BERKELEY  2972 

MISS  R.  GUTTMANN 

.  .  .  MODISTE  .  .  . 

INDIVIDUALITY  GIVEN  TO  ALL  GOWNS 
GOWNS   ALTERED   OR   MADE   OVER 


2326  FULTON  STREET  BERKELEY.  CAL. 

Phone  Berkeley  6227 

Berryman  French  Laundry 

Mme.  CECILE  BOURDA,  Prop. 

Gentlemen's  Work  Our  Specialty- 
Laces  and  Lace  Curtains  Done  Up  Like  New 
ALL  WORK  DONE  BY  HAND 


1448  SHATTUCK  AVENUE 

Bet.  Rose  and  Vine  Sts.  BERKELEY,  CALIFORNIA 

9 


Eggless  Chocolate  Cake. — fOne  cup  sugar,  five  tablespoon- 
fuls  melted  butter,  one  teaspoonful  soda,  one  and  half  cups 
flour,  half  cup  cocoa  or  ground  chocolate,  half  teaspoonful 
salt,  one  cup  sour  milk,  one  teaspoonful  vanilla.  Baking 
powder  and  sweet  milk  can  be  used  instead  of  sour  milk  and 
soda,  in  same  quantities..  Bake  in  layers  or  gen  pans  or  loaf 
in    moderate    oven. 

MRS.   HERBERT   McKIBBON. 

Bangor  Cake. — One  and  half  cups  sugar,  half  cup  butter, 
three  eggs,  three  cups  flour,  one  and  half  teaspoonfuls  baking 
powder,  one  cup  milk,  flavor  with  vanilla — vary  by  using 
almond.  Cream  sugar  and  butter,  add  yolks  eggs,  and  beat 
well,  put  in  milk,  then  add  flour  and  baking  powder  and  after 
this  has  been  well  stirred,  fold  in  well  beaten  whites  of  eggs. 
Some   brands   flour   require   less   than   three   cups   flour. 

MRS.    H.    A.    JOHNSON. 

Apple  Sauce  Cake. — Two  cups  flour,  one  cup  sugar,  one  and 
half  cups  apple  sauce,  half  cup  shortening,  one  cup  seedless 
raisins,  or  chopped  walnuts,  one  level  teaspoonful  soda,  one 
tablespoonful  hot  water,  half  teaspoonful  cloves,  one  tea- 
spoonful cinnamon,  pinch  salt.  Sweeten  apple  sauce  as  for 
table   use.     Dissolve    soda   in   the   tablespoonful    hot   water. 

MRS.    F.    H.    TIBBETTS. 

Potato  Cake. — Two  cups  sugar,  one  cup  butter,  (or  three- 
fourths  cup  cottolene),  one  cup  hot  mashed  potatoes,  one 
cup  chopped  walnuts,  half  cup  sweet  milk,  two  cups  flour, 
four  eggs,  well  beaten,  five  tablespoonful  melted  chocolate, 
one  tablespoonful  each  of  cinnamon,  nutmeg,  and  one  tea- 
spoonful   cloves,    two    teaspoonfuls    baking    powder. 

MRS.    F.    H.    TIBBETTS. 

Chocolate  Loaf  Cake. — Half  cup  butter,  one  cup  sugar,  three 
eggs,  one  cup  milk,  one  and  half  cups  flour,  two  teaspoonfuls 
baking  powder,  three  tablespoonfuls  chocolate,  vanilla,  one 
cup    chopped    walnuts. 

MRS.   C  A.  HORNER. 

Chocolate  Drop  Cakes. — Melt  three  squares  Baker's  choco- 
late, add  one  cup  milk,  boil  together  until  thick,  add  one 
teaspoonful  vanilla.  Set  aside.  Now  take  half  cup  butter, 
two  cups  brown  sugar,  two  eggs  reserving  the  white  of  one, 
add  melted  chocolate,  two  and  half  cups  flour,  two  teaspoon- 
fuls baking  powder,  pinch  salt.  Drop  in  teaspoonfuls  on 
buttered  pans.     Moderate   Oven. 

Frosting. — White  of  egg  whipped  stiff,  one  and  quarter 
cups  powdered  sugar,  two  or  three  tablespoonfuls  cream  or 
condensed    milk. 

MRS.  McMillan.  •; 

10 


Prune  Cake. — One  cup  white  sugar,  three-quarters  cup 
butter  or  other  shortening,  two  cups  flour,  one  cup  chopped 
cooked  prunes,  three  eggs,  three  tablespoonfuls  sour  milk  or 
cream,  one  teaspoonful  soda,  one  teaspoonful  baking  powder, 
spices  to  taste,  i.  e.  1  teaspoonful  cinnamon,  half  teaspoonful 
cloves,    half    teaspoonful    nutmeg. 

Icing. — Cook  one  cup  sugar  and  one-third  cup  boiling 
water  until  it  threads.  Beat  the  white  of  one  egg  very  stifif, 
beat  the  syrup  into  the  egg,  add  half  cup  chopped  prunes  and 
half   cup    chopped    nuts    and    one-third    teaspoonful    vanilla. 

MRS.   WARD   B.    ESTERLY. 

COOKIES 

Hermits. — Two  cups  brown  sugar,  two  eggs,  three-fourths 
cup  butter,  half  teaspoonful  cloves,  one  teaspoonful  cinnamon, 
one-third  teaspoonful  soda  dissolved  in  a  little  hot  water, 
half  cup  raisins,  half  cup  nut  meats,  flour  enough  to  mix 
stiff.     Bake   in   shallow   pans    about   thirty   minutes. 

MRS.  J.  EVAN  ARMSTRONG. 

Cornerstone  Cookies. — One  cup  butter,  one  cup  sugar,  two 
eggs,  one  cup  raisins,  one  cup  nuts,  one  teaspoonful  cinnamon, 
two  cups  flour,  four  cups  rolled  oats,  four  tablespoonfuls  milk, 
one  teaspoonful  soda,  pinch  of  salt,  one  teaspoonful  vanilla  (half 
cup    chocolate    may    be    added). 

Drop  Cookies. — Half  cup  butter,  one  and  half  cups  sugar, 
two  beaten  eggs,  one  cup  milk,  one  teaspoonful  grated  nutmeg, 
one  cup  flour  sifted  with  one  teaspoonful  baking  powder,  then 
add  sufficient  flour  to  make  dough  soft  enough  to  drop  from 
teaspoon  on  buttered  pan.     Bake  in  hot  oven. 

MRS.    H.    A.    JOHNSON. 

Oatmeal  Cookies. — Two  cups  oatmeal,  one  cup  flour,  one 
cup  sugar,  half  cup  butter  or  shortening  of  any  kind,  half 
cup  rnilk,  one  egg,  three  teaspoonfuls  baking  powder,  a  little 
salt.  Cut  one  pound  raisins,  dates  in  two  and  just  before 
rolling  mix  them  in,  add  also  one  cup  chopped  nuts.  Roll 
thin   and   cut   into   cakes,   bake    quickly. 

MRS.    C.    E.    BURKE. 

Fruit  Cookies. — One  and  half  cups  granulated  sugar,  one 
cup  of  butter,  one  pound  of  raisins,  three  eggs,  two  and  half 
cups  of  flour,  half  teaspoonful  soda  dissolved  in  quarter  cup 
of  hot  water,  one  heaping  teaspoonful  cinnamon,  half  tea- 
spoonful cloves,  half  teaspoonful  grated  nutmeg,  half  tea- 
spoonful allspice,  one  cup  of  nutmeats.  Drop  in  small 
spoonfuls   on  buttered  tins   and  bake  in  a  cool   oven. 

.   .  MRS.   W.   J.  TAYLOR. 

11 


Chocolate  Cookies. — Half  cup  melted  butter,  one  cup  brown 
sugar,  one  egg,  one  and  half  cups  sifted  flour,  half  cup  milk, 
two  heaping  tablespoonfuls  chocolate,  one  teaspoonful  vanilla, 
half  teaspoonful  soda,  one  cup  walnuts,  chopped  coarsely. 
Drop  from  teaspoon  on  buttered  pan.     Bake  in  moderate  oven. 

MRS.  ELBERT  BEEDLE. 


DESSERT 

Date  Nut  Torte. — Beat  two  eggs  well,  add  one  cup  sugar, 
one  cup  walnuts  broken  in  small  pieces,  one  cup  dates,  one- 
third  cup  flour  sifted  with  one  teaspoonful  baking  powder, 
pinch  salt.  Mix  and  turn  into  a  layer  cake  tin  and  bake  in  a 
moderate  oven  about  thirty  minutes.  Set  on  top  grate  as  it 
burns  very  easily.  When  cool  turn  into  glass  dish,  cover  with 
whipped  cream.     Serve   in  small  pieces   in   sherbet   glasses. 

MRS.   J.   H.   BERESFORD. 

Fig  Pudding. — One  loaf  baker's  bread  soaked  in  two  cups 
cold  water,  one  cup  chopped  suet,  two  cups  sugar,  half- 
pound  figs,  two  eggs,  one  teaspoonful  salt,  one  teaspoonful 
soda;   steam   three  hours. 

Sauce. — One  cup  powdered  sugar,  one  tablespoonful  butter, 
three    tablespoonfuls    boiling   water,    vanilla. 

MRS.   H.   M.   HOWARD. 

Peach  Marmalade. — Eighteen  peaches,  peel  and  dice,  one 
large  orange  (grind  the  peel  through  a  chopper — dice  the  pulp), 
one  small  lemon  (grate  rind  and  use  the  juice  only).  Propor- 
tions— equal  parts  sugar  and  peaches.  Add  orange  and  lemon 
juice,  let  boil  a  few  minutes  and  then  simmer  very  slowly 
to  the  consistency  of  marmalade.  Stir  frequently  as  it  burns 
very   easily. 

MRS.   D.   A.    PITT. 

Grape  Juice  (Use  dark  jelly  grapes). — Ten  pounds  grapes, 
stem  them  and  cover  with  water,  boil.  When  seeds  drop  out, 
put  in  bag  and  strain.  Measure.  If  too  rich  and  thick,  water 
may   be   added   to   make   desired   consistency. 

Proportions — One  quart  juice  to  half  pound  sugar  (granu- 
lated). Boil  fifteen  minues  after  it  begins  to  boil.  Put  in 
Mason    jars    and    seal. 

MRS.   D.   A.    PITT. 

Peach  Cream. — One  can  cling  peaches,  one  cup  sugar,  three 
eggs,  one  pint  cream.  Drain  and  chop  peaches,  add  sugar  and 
juice  of  peaches  and  boil  for  ten  minutes.  Remove  from 
fire  and  add  the  eggs  well  beaten.  When  cool  add  the  cream 
and  pack  in  freezer  for  several   hours. 

MRS.    PAUL   JONES. 

n 


PHONE  BERKELEY  3642 

WINSTON'S 

Fine  Pastry  and  Confectionery 

You  Will  Find  Other  Good  Cakes 
and  Cookies  at 

....WINSTON'S.... 

2148  CENTER  STREET  BERKELEY.  CAL. 

OPTICIAN  ENGRAVING  PHONE  BERKELEY  878 

L.  H.  SERVICE 

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2134  CENTER  STREET         BERKELEY.  CAL. 

PHONE  BERKELEY  1415 

LE  PETIT  BEJOU 

Mme.  A.  DURAND  VOORHIES 

SHAMPOO.   SCALP  TREATMENT   AND   MANICURING 

A  SPECIALTY 

HAIR  WORK.  SWITCHES.  TRANSFORMATION,  ETC.,  ETC . 


2135  CENTER  STREET         BERKELEY.  CAL. 

13 


Lemon  Pie. — Three-fourths  cup  sugar,  three  eggs,  one  large 
lemon  (or  two  small).  Separate  whites,  beat  yolks,  add 
sugar,  add  juice  and  bccit  all  together.  Put  in  double  boiler 
and  cook  until  as  thick  as  very  heavy  cream.  Have  whites 
beaten  stiff  and  fold  into  custard.  Have  shell  baked  and  just 
ready  to  remove  from  oven,  pour  in  custard  and  brown 
slightly. 

MRS.  J.  ARTHUR  KELLY. 

Marshmallow  Pudding. — Ten  cent  box  marshmallows,  pink 
or  white,  fifteen  cent  can  sliced  pineapple,  one  cup  walnuts 
broken  in  small  pieces,-  twenty  cents  worth  whipping  cream, 
white  of  one  egg  beaten  stiff  and  mxed  with  the  cream  just 
before  serving.  Cut  marshmallows  in  four  pieces,  cut  pine- 
apple in  small  pfeces  and  let  stand  together 'about  one-half 
hour.  Whip  cream  and  mix  with  marshmallows,  pineapple 
and  nuts  just  before  serving.  You  may  also  add  oranges  and 
bananas  to  the  pudding. 

MRS.  LEIGHTON  SMITH. 

Steam  Carrot  Pudding  (Especially  good  for  children). — One 
cup  grated  raw  potatoes  to  which  is  added  half  teaspoonful 
soda,  one  cup  grated  raw  carrots,  one  cup  raisins,  one  cup 
flour,  one  cup  brown  sugar,  one  teaspoonful  cinnamon,  one 
teaspoonful  cloves,  one  teaspoonful  allspice,  one  teaspoonful 
nutmeg,  butter  the  size  of  egg.  Steam  two  hours  or  more 
and    serve    with    hard    sauce. 

MRS.    PHILIP   S.    DICKINSON. 

Sauce. — Hard  Foamy  Sauce.  One  cup  sugar,  half  cup 
butter,  two  eggs,  juice  one  lemon.  Beat  egg  whites  stiff, 
gradually  beat  yolks  into  whites,  very  gradually  add  creamed 
butter  and  sugar,  and  very  gradually  add  lemon  juice  to 
avoid  curdling.  This  should  have  the  appearance  of  whipped 
cream.      Make    just    before    serving. 

.    Mrs.    F.    H.    MacNAIR. 

German  Apple  Pudding. — ^Three  pints  of  cooked  and  sweet- 
ened apple  sauce,  one  cup  flour,  one  teaspoonful  baking 
powder,  half  teaspoonful  salt,  one  teaspoonful  shortening, 
one  egg,  four  tablespoonfuls  cold  water,  two-thirds  cup  sugar. 
Beat  white  egg  to  stiff  froth,  add  one  teaspoonful  of  white  to 
yolk  and  beat.  Mix  sugar,  water,  flour,  salt  and  shortening 
with  beaten  yolk.  Add  beaten  white.  Put,  batter  on  the 
bottom  of  pudding  pan.  Pour  over  this  the  apple  sauce  boiling- 
hot.  Bake  in  a  medium  oven  to  a  light  brown.  When  done 
the  batter  will  be  on  top.     Serve  hot  with  cream. 

MRS.    WARD    ESTERLY.^ 

14 


Kisses. — One  cup  sugar,  three  eggs  (whites),  one  pinch  salt, 
vanilla,  half  teaspoonful  lemon  ju,ice.  Beat  the  whites  eggs 
very  stiff,  add  sugar  a  teaspoonful  at  a  time  until  one-half 
is  used.  Add  the  rest  at  pleasure.  Add  vanilla  and  lemon 
juice  last.  This  quantity  makes  nine  good-sized  kisses.  Bake 
on  paraffine  paper  in  slow  oven  for  twenty  minutes.  Then 
remove  from  the  oven,  carefully  slip  a  spatula  or  knife  blade 
under  each  kiss,  return  to  oven  and  bake  twenty-five  minutes 
longer,  serve  garnished  with  any  combination  of  fruit  you  like 
and   whipped   cream. 

MRS.  W.  R.  PATTON. 

Chipped  Pears. — Eight  pounds  bartlett  pears  (not  too  ripe), 
six  pounds  sugar,  half  pound  crystalized  ginger,  four  lemons 
sliced  thin,  quartered  and  boiled  until  tender  (about  three- 
quarters  hour).  Slice  pears  and  boil  with  sugar  and  ginger 
about  one  hour,  add  lemons  and  boil  until  dark  colored  and 
rich    looking. 

MRS.    L.    A.    PATTEN. 

Ambrosia. — First — Dissolve  one  rounded  tablespoonful  gela- 
tine in  half  cup  cold  water  and  stir  over  fire  until  thoroughly 
dissolved.  Second — Add  another  half  cup  cold  water  to  hot 
gelatine  and  let  it  stand  to  cool  a  little  until  you  separate 
the  white  of  four  eggs.  Third — Beat  the  whites  of  eggs  with 
pinch  salt  stiff  and  then  pour  the  dissolved  gelatine  very 
slowly  into  the  beaten  whites  and  beat  all  the  time  while 
pouring  in  the  gelatine.  Fourth — Sprinkle  in  one  cup  sugar 
and  continue  beating.  Fifth — Add  one  teaspoonful  vanilla  or 
almond  extract  and  beat  until  thoroughly  mixed.  Sixth — 
Take  out  one-third  of  the  mixture  (if  you  wish  to  have  two 
colors)  and  tint  pink.  Spread  it  over  the  bottom  of  the  dish, 
sprinkle  chopped  pecan  nuts  over  that;  on  top  of  that  put 
the  second  third  of  the  white  and  more  chopped  nuts;  the 
last  third  tint  lavender  and  spread  on  top  of  white  layer. 
Serve  with  whipped  cream  flavored  with  vanilla.  A  wire 
spoon  beater  is  better  for  the  making  of  this  pudding,  as  it 
beats   air   into   the   whites   of   the   eggs.     Serves   ten. 

MRS.  H.  B.  MATTHEWS: 
Corn  Starch  Pudding. — One  pint  water,  two  tablespoonfuls 
corn  starch,  juice  one  lemon,  butter  size  walnut,  two  bananas,  one 
orange,  half  cup  nuts,  three  tablespoonfuls  sugar.  Smooth  corn 
starch  in  a  little  of  the  water,  add  sugar  to  the  remainder.  When 
it  boils,  pour  in  cornstarch  and  lemon  and  cook  until  clear. 
Put  one-third  sliced  fruit  and  nuts  in  mold.  Pour  over  one- 
third  cornstarch.  Then  fruit,  etc.  When  cold  turn  out  and 
serve    with    whipped   cream.     Any   kind   of   fruit   may   be   used. 

MRS.    J.    W.    PORTER,    Jr. 
15 


Thanksgiving  Relish.— One  pound  dates,  one  pound  figs, 
one  pound  almonds.  Put  fruit  through  mincer  twice,  and 
nuts  once.  Mix  all  together.  Divide  into  sections  of  one 
tablespoonful  each  and  twist  up  in  oiled  paper. 

MRS.   C.   E.   BURKE. 

Black  Pudding. — One  cup  sour  milk  or  cream,  half  cup 
molasses,  yolks  two  eggs,  half  cup  melted  butter,  one  tea- 
spoonful  soda,  salt,  enough  flour  to  make  medium  stiff. 
Beat  butter  and  molasses  very  light,  stirring  in  other  ingred- 
ients and   steam   three   hours.     Add  raisins  and  nuts   if  desired. 

MRS.   J.   W.   PORTER,  Jr. 

Banberry  Tarts. — Filling — One  and  half  cups  sugar,  rind 
and  juice  of  one  half  lemon,  half  cup  butter,  half  nutmeg, 
grated,  two  eggs,  three  tablespoonfuls  milk,  one  and  half  cups 
currants,    one    teaspoonful    vanilla. 

Line  patty  tins  with  rich  pastry  and  put  in  filling  and  bake. 

MRS.   C.   E.   BURKE. 

Coffee  Pudding. — Half  cup  milk,  half  cup  sugar,  half  cup 
coffee,  pinch  salt,  yolks  three  eggs  well  beaten,  one  table- 
spoonful  Knox's  gelatine,  half  teaspoonful  vanilla.  Cook 
until   it    thickens   and   add    whites   three    eggs. 

MRS.    C.    P.    BOWIE. 

Suet  Pudding. — Two  eggs,  one  cup  milk,  half  cup  molasses, 
one  teaspoonful  salt,  two  teaspoonfuls  baking  powder,  three 
small  cups  flour,  one  cup  chopped  suet,  half  teaspoonful 
cinnamon,  half  teaspoonful  cloves,  half  teaspoonful  grated 
nutmeg,  one  cup  currants,  half  cup  raisins  (cut  in  halves). 
Wash  currants  in  hot  water  thoroughly,  dry  and  sprinkle 
with  flour.  Mix  all  dry  ingredients  together,  add  the  eggs, 
well  beaten,  molasses  and  milk.  Put  in  pudding  mold  and 
steam    three    hours,    keeping    the    pan    covered    tight 

Sauce. — Half  cup  butter,  two  cups  sugar,  a  little  boiling 
water.  Beat  together  and  add  cornstarch  to  thicken,  flavor 
to    taste. 

MRS.    H.    B.    MATTHEWS. 

16 


PHONE  ALAMEDA  3616 

OSGOOD  HOWARD 

Manufacturer  of 

PURE  FLAVORING  EXTRACTS 

Guaranteed  under  the  Pure  Food  and  Drugs  Act  June  30,  1906 

Serial  No.  54742 

2840  ADAMS  STREET  ALAMEPA,  CAL. 

PHONE  BERKELEY  950 

C.  McCONNELL 

PRIVATE  DAIRY 

RUST,  CONTRA  COSTA  COUNTY,  Recommended  By 

CALIFORNIA  DR.  H.  J.  McNULTY 

PHONES  BERKELEY  147,  148  BERKELEY  3636 

Berkeley  Pharmacy 

MARTIN   &   CLAYW^ORTH 

PHARMACEUTICAL  CHEMISTS 


2134  SHATTUCK  AVE.  BERKELEY,  CAL. 

17 


BREAD 

Nut  Bread.— One  egg,  three-fourths  cup  sugar,  one  cup 
milk,  two  cups  flour,  two  teaspoonfuls  baking  powder,  three- 
fourths  cup  wahiuts  chopped,  pinch  salt.  Let  rise  twenty 
minutes   in  pan  and  bake   slowly  one   hour. 

MRS.    FRANK    H.    RICKER. 

Graham  Bread. — Two  cups  white  flour,  two  cups  graham 
flour,  four  teaspoonfuls  baking  powder,  one  teaspoonful  salt, 
one  cup  sugar,  two  cups  milk,  one  cup  nuts,  one  cup  raisins, 
one   egg.     Let  rise   ten   minutes   and   bake   forty-five   minutes. 

MRS.  J.  W.   PORTER,  Jr. 

Boston  Brown  Bread. — Three  cups  graham  flour,  one  cup 
yellow  cornmeal,  one  cup  white  flour,  two  cups  sour  milk, 
one  and  one-eighth  cups  New  Orleans  molasses,  one  teaspoon- 
ful salt,  one  rounding  teaspoonful  soda,  one  cup  lukewarm 
water.  Sift  yellow  corn  meal,  flour,  salt  and  soda  together  into 
a  large  bowl,  then  add  the  graham  flour  without  sifting,  mix 
together  dry.  Then  add  molasses  and  sour  milk,  stir  well 
and  add  water  last,  mix  all  very  thoroughly.  Makes  one 
large  loaf  or  two  small.  Use  two  and  half  pound  lard  tins, 
steam  steadily  four  hours.     Lard   the  tins   well. 

MRS.    H.   J.    McNULTY. 

Bran  Bread. — Two  cups  buttermilk  (or  sour  milk),  one  and 
half  teaspoonfuls  soda  (put  into  the  milk),  one  pinch  cream 
of  tartar,  pinch  salt,  half  cup  molasses,  two  cups  Ralstons 
bran,  two  cups  graham  flour,  one  cup  raisins.  Bake  slowly 
for   one   hour. 

MRS.    CYRIL   A.    CROSS. 

Bran  Muffins  (Twelve  Mufifins). — One  tablespoonful  melted 
butter,  half  teaspoonful  salt,  one  tablespoonful  sugar,  one  egg 
beaten  well,  one  cup  milk,  one  and  one-quarter  cups  flour,  one 
cup  bran,  two  teaspoonfuls  baking  powder.  For  white  mufTins 
use   two   cups   flour. 

MRS.    RICHARD   VAUGHN. 
18 


Egg  Rolls. — One  egg  well  beaten  in  the  bowl  which  the 
biscuits  are  to  be  made,  half  teacup  milk,  one  teaspoonful 
baking  powder,  half  tablespoonful  melted  butter.  Put  baking 
powder  into  a  heaping  cup  flour,  add  pinch  salt.  If  necessary 
add  a  little  more  flour.  Flour  board,  roll  and  pat  out  the 
dough,   form    into   small   rolls   and   bake   ten  or   fifteen  minutes. 

MRS.    H.    B.    MATTHEWS. 


VEGETABLES 

Mexican  Rice. — One  cup  rice,  four  tomatoes,  three  onions, 
three  bell  peppers,  one  rounded  tablespoonful  lard  or  drip- 
pings. Wash  and  dry  the  rice.  Brown  in  the  hot  fat  (Oil 
may  be  used  if  preferred)  stirring  constantly  until  each 
grain  is  a  delicate  brown.  Then  add  onions  and  peppers  cut 
fine  (Not  chopped)  stirring  until  they  are  soft.  Add  tomatoes 
cut  into  small  pieces  and  enough  water  to  cover,  season  to 
taste  with  salt,  sugar,  paprika  and  Worcestershire.  Cook 
in  slow  oven  in  casserole  or  iron  skillet  tightly  covered  for 
forty-five    minutes. 

MRS.    W.    PATTON. 


PHONE  BERKELEY  683  FULL  WEIGHT  GUARANTEED 

H.  J.  HANEY 

DEALER   IN 

WOOD,  COAL,  HAY  AND  GRAIN 
ALL  KINDS  OF  MILL  FEED 

JOB    TEAMING   DONE 


2550-52  SHATTUCK  AVENUE 

Cor.  Blake  Street  BERKELEY,  CAL 

19 


INDEX 

Page 

Salad 1 

Meat 1 

Cake 6 

Cookies 11 

Dessert 12 

Bread 18 

Vegetables 19 


20 


14  DAY  USE 

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